Asian Chicken Salad (Paleo and Whole 30)

Happy Weekend! This veggie filled Asian Chicken Salad is quick to put together and perfect for you to take to the beach, on a picnic or to a pool party this weekend! To make it even quicker, pick up a rotisserie chicken and a large bag of coleslaw mix (discard dressing if it has it) then add the other ingredients. Enjoy!

Asian Chicken Salad (Paleo and Whole 30)


  • Crunch Factor
  • 1/2 cup sliced almonds

  • 2 tbsp sesame seeds

  • Salad
  • 8 cups shredded cabbage

  • 1/2 tsp salt

  • 1 tbsp rice wine (or apple cider) vinegar

  • juice of a lime

  • 1/2 red pepper, thinly sliced

  • 2 carrots, shredded

  • 1/2 bunch cilantro, chopped

  • 4 green onions, thinly sliced

  • 3 cups roasted (or rotisserie) chicken, shredded

  • Dressing:
  • 2 cloves garlic, minced

  • 2 tbsp coconut sugar or maple syrup

  • 2 tbsp sesame oil

  • 3 tbsp tamari sauce or coconut aminos

  • 1 tsp (or more) chili garlic paste or sriracha sauce, optional to make it spicy


  • Place the almonds and sesame seeds in the oven to toast for about 10 minutes or until golden brown.
  • Toss the cabbage with the salt, vinegar and lime juice. Squeeze for a minute then add the remaining salad ingredients.
  • Mix together the dressing ingredients and pour over the salad. Toss well.
  • Add toasted nuts just before serving.


  • Make this Whole 30 compliant by leaving out the coconut sugar or maple syrup.

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